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Roasted Shrimp Quinoa Spring Rolls

Quinoa is a wonderful protein-packed substitute for rice noodles in these easy spring rolls!

Roasted Shrimp Quinoa Spring Rolls - Quinoa is a wonderful protein-packed substitute for rice noodles in these easy spring rolls!

Remember when I mentioned that I was a Dexter addict? Well, I started the series premiere like a month ago and now I am officially caught up to the current season. Amazing, right? Or is it just downright ridiculous that I’d lose sleep and personal hygiene over this show?

I’m completely upset though because I just found out that the next season of Dexter (season 8) is going to be the final season. Not sure how life goes on without Dexter, M99 and plastic sheeting.

As you can tell, I get very attached to my TV shows. That’s why I keep watching Greys despite the fact that it’s falling apart.

Anyway, let’s talk about something more pleasant.

I wanted to experiment with some quinoa so I made some spring rolls and added that right in, substituting it for the traditional vermicelli noodles. Coupled with the roasted shrimp, veggies and spicy peanut sauce, I was in heaven. The quinoa provided a nice carb base to go along with everything and provided such a wonderful nutty texture. And I just kept taking roll after roll, dipping it into the sauce, and gobbling it right up. I think I managed to eat 4 or 5 of these before I was officially unable to eat anything else!

Roasted Shrimp Quinoa Spring Rolls - Quinoa is a wonderful protein-packed substitute for rice noodles in these easy spring rolls!

Roasted Shrimp Quinoa Spring Rolls

Quinoa is a wonderful protein-packed substitute for rice noodles in these easy spring rolls!

15 minutes10 minutes

Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 12 (16-cm) rice paper wrappers
  • 1 head green-leaf lettuce, leaves separated, rinsed and dried
  • 1 1/2 cups cooked quinoa
  • 1 cucumber, julienned
  • 1 carrot, peeled and julienned

For the spicy peanut sauce

  • 1/4 cup peanut butter
  • 1/4 cup water
  • 1 tablespoon hoisin
  • 1 teaspoon Sriracha, or more, to taste

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl; set aside.
  3. Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before slicing in half lengthwise.
  4. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down.
  5. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.
  6. Serve immediately with spicy peanut sauce.

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38 comments

  1. Rated 5 out of 5

    I will be trying this tomorrow. Is there another sauce that I can make as I do not eat peanut butter.

  2. Rated 5 out of 5

    Well yum! The whole fam loved them. Even the Corgo! Will do this again for sure. Cutting down on the simple carbs for a healthier diet love the quinoa substitution. 

  3. Can’t wait to make this! I’d love to know what kind of peanut butter to use. Should it be something w sugar in it like a Skippy or Jif or an all natural no sugar added PB. Thanks!

  4. I’m new to using rice wrappers. How do you wet your wrappers?? Excited to create my own at home. This recipe looks great. I love spring rolls

  5. Wonderful recipes with options for someone who is looking at going gluten, vegan and dairy-free. All sound delicious, healthy, balanced AND tasty, can’t wait to try these out. Thanks Chung-ah!

  6. Need pictures or a link to how to roll/fold

  7. You have to look for rice wrappers. Also I read that you should work on a damp towel to make the wrappers easier to use. Best of luck!

  8. may you please add calories and nutrtion info in your recipies

    • Melissa, nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  9. Hi there I grew up on spring rolls and have always used the traditional rice noodles but using the quinoa is awsome!!. I tried it with steak and pork and shrimp and used Vietnamese Nuoc Mam instead of peanut sauce still great. I had a great teacher my mom!!! thanks for a new twist.

  10. I am having a hard time with the rice paper. The kind I bought are made of tapioca starch and are incredibly gummy and rubbery, not at all like what I’ve had in restaurants. Do you have any advice? Should I buy a certain kind or brand, or do you have any other tips with these?

    Thanks!

    • I’m not entirely sure what kind of wrapper you used but it is best to use ones where the label specifically lists, “Spring Roll Wrapper”.

    • I experienced the same thing the first time I used rice papers. The next time, I briefly held the rice paper under a running tap and it worked great – really pliable.

      • I place the papers one at a time in a pie plate filled halfway with water and leave it in for just a few seconds until it is just pliable then put it on a piece of waxed paper to roll. When the waxed paper gets too damp I just get another out. Do not stack the rolls, they will stick and make a mess! Use waxed paper between them.

  11. The sauce is perfect! I was unable to find the rice paper wrappers at my local Safeway so I just adapted the recipe into a salad! It was amazeballs! Thanks for sharing!

  12. I made these last night, they were delicious!!! Whole family loved ’em! I have tried 3 of your recipes so far. Have lots more to go. Love your site. Thank You!!

  13. These look great and I can’t wait to try them. Do you have any nutritional information available?

    • Mary, as I am not a registered dietician, I am not comfortable sharing nutritional information. Please use online sources at your discretion to obtain such information.

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  17. I made these last night. I couldn’t stop eating them. So delicious and healthy. I can see this being a staple meal for me from now on.

  18. I made these several weeks ago and am making them for tomorrow’s dinner! If anyone is curious, you can absolutely take leftovers for lunch – I just sprayed a shallow Tupperware that fits them comfortably with nonstick spray, made sure the rolls didn’t touch each other, and put some damp paper towels right on top of them before I shut the lid. Delicious! Thanks for the easy and amazing recipe 🙂

  19. Great healthy dish! I don’t like spicy food so I just left the spicy out of the peanut sauce and it was still really good! The rice wraps I got were perfect and rolled up wonderfully. Great dish!

  20. I apologize in advance but what is, campaignIcon? Never heard of it.

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  22. I have recently been using quinoa. I’m looking forward to making this. Also i like the recipe for the dipping sauce. simple & healthy!

  23. What do you mean by “shrimp mixture?”

  24. Your spring rolls are beautiful! Pinned! I make them but rolling those little buggers can be tricky…haha!